How to Make Fort Worth's Swiss Pastry Shop Black Forest Cake

tasteofhome.com

Angela B

subheading: LAUREN HABERMEHL FOR TASTE OF HOME:

12 large egg whites, room temperature

⅔ cup (135g) caster sugar, also known as baker’s sugar or superfine sugar

2-¾ cups (333g) powdered sugar

4 cups (400g) almond flour, like Bob’s Red Mill Superfine Almond Flour

subheading: Whipped Cream:

4 cups heavy whipping cream

½ cup confectioners’ sugar

subheading: Decoration:

1 cup chocolate sprinkles

1 cup dark chocolate shavings

2 tablespoons confectioners’ sugar

note: Editor’s Note: Making a French dacquoise can be tricky to get right. For best results, we highly recommend using a food scale to weigh the dacquoise ingredients as precisely as possible. It makes a huge difference-trust us.

Directions at tasteofhome.com

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